Sourdough Pancakes with Strawberry Compote

It is National Pancake Day! I chose to make sourdough pancakes because they are the fluffiest pancakes I’ve ever eaten. Topped with a fruit compote and you have an amazing breakfast.

Ingredients:

2/3 cups sourdough starter (bubbly or hungry, stirred down) (room temp is easiest to work with here).

2/3 cup milk, add more to the desired consistency


1 large egg, beaten

1 Tbl oil or melted butter

1–2 Tbl maple syrup

1 tsp vanilla

1 cup all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp salt

Butter or oil for skillet or griddle

Directions:

Whisk wet ingredients together in a medium bowl.

Mix dry ingredients together in a small bowl. Add wet ingredients into dry ingredients. If too thick add little more milk too thin to the desired consistency. (It should pour slowly out of the bowl.) Let sit 15 minutes.

Heat a dry skillet over medium-low heat until hot. Add oil or a combo of oil and butter to the skillet and swirl. Ladle in a 1/2 cup batter (to make a 6-inch pancake). Flip when golden and small bubbles appear at the surface. Cook until middle puffs in the center, lowering heat if necessary.

Keep in a warm oven or cover with foil. Repeat with the remaining 5 pancakes.

For the strawberry compote:

Ingredients:

3 cups stemmed and quartered strawberries

1/4 cup granulated sugar

2 Tbl freshly squeezed lemon juice

 Directions:

Place the strawberries, sugar, lemon juice, and pink peppercorns if using in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the strawberries have released much of their liquid, and the liquid is syrupy and fragrant, about 15 minutes. Fold in fresh blueberries if you like.